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1
In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom.
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2
When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
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3
In a medium bowl, whisk together the egg yolks and sugar.
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4
Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture.
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5
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon.
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6
At 160 degrees, the mixture will give off a puff of steam.
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7
When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
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8
If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
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9
Run your finger down the back of the spoon.
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10
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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11
When it is ready, quickly remove it from the heat and whisk in the green tea.
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12
Meanwhile, half-fill a large bowl with ice water.
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13
Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean.
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14
Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
